Rosemary-Dijon Roast Pork with Autumn Fruit Compote

Searing this roast in a hot skillet kick-starts that sought-after crusty, caramelized exterior.

Yield: 8 servings (serving size: includes 1/2 cup compote)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 25%
  • Fat: 8.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 29.3g
  • Carbohydrate: 25g
  • Fiber: 2.2g
  • Cholesterol: 81mg
  • Iron: 2.1mg
  • Sodium: 351mg
  • Calcium: 26mg


  • 1 (2 1/2-lb.) boneless pork loin roast, trimmed
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh rosemary
  • Autumn Fruit Compote


  1. Pat pork roast dry with paper towels. Sprinkle or rub roast with salt and pepper.
  2. Heat oil in a large heavy skillet over medium-high heat. Brown pork roast on all sides, about 5 minutes total. Place roast on a rack in a lightly greased roasting pan.
  3. Combine mustard and 2 Tbsp. rosemary; spread onto browned pork.
  4. Bake, uncovered, at 350° for 45 to 55 minutes or until a thermometer inserted in center of roast registers 155°. Cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160° before slicing. Serve with Autumn Fruit Compote.
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